Uyare - Rooftop Bar & Restaurant

A refreshing Kerala-inspired summer salad with ripe mango, avocado, cucumber, and tomatoes, expertly tossed with light spices for a naturally tangy finish.

Flaky, golden, and endlessly layered - this Kerala favourite is crafted to scoop up rich curries and stories alike. Soft within and crispy at the edges, it's the perfect companion to every feast.

A traditional rice and coconut pancake - soft, subtly sweet, and comforting. A cherished teatime treat from Malabar, where every home carries its own recipe and every bite takes us into nostalgia.

Golden, puffed, and delightfully crisp - these deep-fried breads bring the joy of Kerala's morning feasts to your table. Best enjoyed warm, with a side of nostalgia and a generous scoop of curry.

Steamed, fluffy basmati - simple, pure, and essential.

Fragrant basmati uplifted with grated carrots, coconut, and roasted cashews - a gentle, nourishing side that carries the warmth of Kerala home kitchens, where even the simplest rice is cooked with love and care.

Step into the warmth of a Kerala village: tapioca crispy pappadavaada, golden pakavada, savory fried plantain (pazham vattayappam), and delicate poppadoms. Served with our house chutneys and pickles, this platter is the perfect way to begin your journey above the city skyline of Leeds.

Cauliflower never looked this bold - tossed in Uyare's signature spice blend and crisped to perfection. Its fiery depths meet a sweet-tangy tomato sauce inspired by the bustling spice markets of Fort Kochi, where the air carries the scent of roasted chilies, tamarind, and adventure.

Soft Indian cottage cheese delicately marinated with home-ground Kerala spices, grilled for a smoky finish, and served with our chef's signature avocado chutney.

Delicate pani puris filled with chilli-turmeric roasted pineapple topped with a vibrant pineapple, coconut, lime, and tamarind water - a playful Calicut beach party inspired take on pani puri with a sweet, sharp, and spicy finish.

From the misty hills of Wayanad comes a tale of fresh tenderness - tender grilled chicken infused with the boldness of kanthari green chilies, fresh ginger, and coriander. Each bite dances between daring heat and cool calm, perfectly balanced by a silky avocado-mango chutney.

Kozhi Kizhi is a Kerala-inspired chicken starter featuring crispy pastry parcels filled with spicy Kerala-style chicken, tied to a golden finish, and paired with smoky tomato coconut chutney for a bold South Indian flavor.

Beef Pepper Fry is a traditional Kerala toddy shop-style beef dish made with tender beef infused with bold South Indian spices and pan-roasted with fried onions, curry leaves, and black pepper for an authentic Kerala flavor.

Fresh seasonal fish fillet, marinated in Kerala's coastal spices and delicately grilled, served with a bright carrot-lemon chutney inspired by the coastal villages of Alleppey, where fishermen bring in the day's fresh catch. This dish reflects Uyare's spirit - bold, elegant, and celebrated as Leeds' seafood specialist in Indian dining.

Squid kissed by fire - A coastal Kerala-style squid dish featuring marinated squid slices, lightly batter-fried and topped with a tangy tomato sauce enriched with the warmth of black pepper. This seaside classic serves as the soul of Kovalam's shores, where the scent of salt and spice lingers in the breeze, every mouthful a taste of Kerala's coast.

King prawns marinated in chili, garlic, and delicately grilled, then simmered in a tangy blend of tamarind, lemon, coconut, and bell pepper inspired by the coastal festivities of Mararikulam, where fishermen return at sunset and the scent of spice fills the sea breeze - a taste of Kerala's ocean soul, reimagined on Uyare's shores.

A curated journey through Kerala on a single platter - Masala Fried Cauliflower, Masala Fried Fish, Kanthari Chicken, Chemeen Porichathu, and Aal Konju. Each bite tells a tale from a different corner of the land. From the spice-laden coasts to the highland hills. Crafted for explorers, couples, or friends, this is not just a tasting plate - it's an Uyare canvas, a journey of stories, flavors, and shared memories.

The pride of South India - a golden rice crepe embracing a fragrant spiced potato masala, served with warm sambar and freshly ground chutneys. Inspired by the bustling morning streets of Kerala, where the aroma of dosa batter and filter coffee fills the air, this dish is crisp, comforting, and endlessly satisfying - a timeless taste of Kerala's everyday joy.

Rajma Kadala Curry is a comforting vegetarian curry featuring kidney beans and chickpeas cooked in a rich onion and tomato sauce with home-roasted Kerala spices - a wholesome South Indian dish full of depth, warmth, and love, for recommended accompaniment is Pori.

Kerala-style vegetarian potato curry featuring cubed potatoes cooked with onions, tomatoes, bell peppers, black pepper, and aromatic South Indian spices for a bold, comforting flavour.

Smoky, roasted coconut meets the deep, earthy flavour of aubergine (Kathrika) in this beloved Kerala classic. Slowly simmered with tamarind, curry leaves, and a bouquet of traditional spices, it captures the soul of Alleppey's backwater kitchens - a perfect harmony of tang, heat, and richness.

A medley of garden vegetables bathed in fragrant coriander, mint, and coconut gravy - bright, green, and soul-soothing. Inspired by the fertile plains of Palakkad, where every meal celebrates the freshness of the land and the gentle harmony of home-cooked Kerala flavours.

Cubes of soft paneer seared on the thava and immersed in a rich onion-tomato masala, kissed with fresh mango juice. Sweet, spicy, and indulgent - a dish inspired by the lively street stalls of Kozhikode, where the sizzle of the griddle meets the sweetness of coastal sunshine.

Lentils and spinach gently simmered and tempered with curry leaves, mustard seeds, and garlic. Simple, soulful, and nourishing - this humble curry echoes the comfort of Kerala homes, where every meal begins with warmth and generosity.

Fresh fish gently simmered in a pot with kudampuli (cocum) and coconut milk - a perfect balance of tang and cream. Cooked the traditional way, this coastal classic from Alleppey captures the heart of Kerala's backwaters, where every dish is an evocation of this timeless curry.

Featuring crispy soft-shell crab served on cassava with a special coastal-style sauce and a tangy Kerala prawn curry. Inspired by the traditional church feasts of Kerala's coastal regions, this dish embodies the bold seafood flavours of South India.

Whole seabass marinated and grilled, expertly spiced with coconut and turmeric, then stuffed with the chef's special coconut prawn - spiced shrimp tossed with coconut - and finished with the fresh squeeze of lime. Every mouthful of this signature creation was born at Uyare - a rooftop masterpiece that celebrates the fire, flavour, and soul of Kerala's coast.

A classic coastal dish featuring fish, squid, prawns, mussels and clams simmered in a rich sauce made with ripe mango, fresh coconut and earthy ground house spices. A traditional Kerala favourite cooked to perfection at Uyare.

Seasonal fish fillet is marinated with Kerala herbs and spices, pan-fried, wrapped in banana leaf with a special tomato-based sauce, and steamed to perfection for an authentic South Indian seafood experience.

A signature from Kerala's high ranges - tender chicken slow-simmered in coconut milk with the bold bite of fresh green peppers and the creaminess of cashew nuts. Earthy, aromatic, and gently spiced, this is the true taste of Wayanad on a plate - where mountain mists meet the warmth of home.

Grandmother's secret chicken curry, nuts, and native spices - a family recipe passed through generations, slow-cooked with love and patience. Each spoonful carries the warmth of Kerala homes, where time softens the texture, and the aroma of simmering spices fills the air.

Tender lamb and potatoes gently simmered in a thick, slow-cooked Kerala gravy. Hearty and nostalgic, this dish is a bowl of bold, fire-warmed love, cooked slowly and savoured with every mouthful - comforting and full of spirit.

A celebratory dish from Kerala's regal past - fragrant basmati rice layered with spiced lamb on the bone, saffron, roasted cashews, and crisp fried onions. Inspired by the opulent feasts of Malabar's royal homes, it arrives in a classic clay pot that nods to tradition. Served with salad, pickle, and a refreshing pineapple dessert to cleanse the palate.

A slow-cooked beef rib layered with the warmth of Kerala-style black pepper, roasted spices, and deep coastal flavours. Inspired by the generous Sunday feasts of Roman Catholic homes around Pala region of Kerala. Served with spinach potato medallions.

Lentils and spinach gently simmered and tempered with curry leaves, mustard seeds, and garlic. Simple, soulful, and nourishing — this humble curry echoes the comfort of Kerala homes, where every meal begins with warmth and generosity.

Flaky, golden, and endlessly layered — this Kerala favourite is crafted to scoop up rich curries and stories alike. Soft within and crispy at the edges, it's the perfect companion to every feast.

A traditional rice and coconut pancake — soft, subtly sweet, and comforting. A cherished teatime treat from Malabar, where every home carries its own recipe and every bite tastes like nostalgia.

Golden, puffed, and delightfully crisp — these deep-fried breads bring the joy of Kerala's morning feast to your plate. Best enjoyed warm, with a side of nostalgia and a generous scoop of curry.

Steamed, fluffy basmati — simple, pure, and essential.

Fragrant basmati uplifted with grated carrots, coconut, and roasted cashews — a gentle, nourishing side that carries the warmth of Kerala's home kitchens, where even the simplest rice is cooked with love and care.

Fords gin, coconut, chilli

Hennessy, jack fruit, lemon

Curry vodka, mango pickle, tomato

Diplomatico rum, banana

No.3 gin, dry vermouth, lemon

Eminente rum, lime, sugar

El Rayo tequila, herradura 2 keys, grapefruit

Aperol – Prosecco – soda

Woodford reserve

Fords Gin, Cocchi di Torino

Brugal 1888 Rum – Campari – Sweet Vermouth – Pineapple

A clarified martini with No.3 Gin, strawberry sweetness and silky cheesecake creaminess.

Macallan 15 – Sherry – Soda

El Jimador Tequila, Mango, Aperol

Diplomatico Rums, Guava, Planetary Rum

Diplomatico Rum, Avocado, Bacardi

Fords Gin, Lavender, Moet

Woodford Reserve, Cashew, Chocolate

Fords Gin, Kiwi, Melon

El Rayo Tequila, Jasmine, Pink Grapefruit

Slane Irish Whiskey, Coconut, Citrus

Jack Daniel’s, Yazoo Banana, Banana

Remy Martin 1739, Belle de Brillet, Citrus

Gin Mare, Lychee, Strawberry

Benriach Malts, Ginger, Kings Ginger

Guava, Lime, Soda

Lychee, Strawberry, Mint

Mango, Chili, Lemonade

Avocado, Pineapple, Coconut

Jam-packed with the ripe strawberry and raspberry fruit you would expect from this variety, but with far more intensity and structure than the norm. The finish is long, lingering and clean, with a fine acidity.

The palest of pale pinks, this delicate rosé offers a core of pretty stone fruit with some herbal notes. The palate is dry but smooth-textured, with an appetising mineral finish.

Pale salmon in colour and top premium Provence Rosé, made by the same producers as Whispering Angel. Where a touch of oak adds creaminess to its Sancerre-like elegance.

A brightly aromatic nose, combining watermelon, citrus and rose floral characters with a hint of jasmine. The taste brings forward more melon and strawberry flavours, with a zingy tang of grapefruit on the finish.

Very attractive nose with lots of tropical fruits such as pineapple and citrus, carrying on to the crisp, refreshing palate.

Good depth of flavour and added richness due to 15% of the grapes having been oak aged. Fruit driven and pristinely fresh.

Complex aromas of white and tropical fruits, citrus and white flowers. A lively and stimulating wine, with good acidity and well balanced, hints of spritz.

A fresh, invigorating nose of elderflower and currant leaf leads to a dry, citrussy, but still quite rounded palate. Round with a delicate mineral finish.

Elegant aromas of citrus, pear and white flowers and a crisp, mineral palate ideally suited to seafood.

Vibrant gooseberry, grapefruit and lemon, followed by herbaceous and mineral notes. Medium-weight, with a zesty finish.

Bold and fruity, with melon, citrus and tropical fruit aromas complemented by a subtle, nutty complexity on the palate.

Aromatic richness, with hints of pear, apricot and exotic fruits complemented by a vibrant citrus character.

Great texture and precision, with distinctive greengage and almond notes.

The aromas recall ripe peaches, citrus peel, and candied fruit. The palate adds savoury mineral touches alongside notes of thyme and sage; the finish is crisp and persistent.

Bouquet of citrus, green apple and white flowers, with subtle mineral notes. Crisp and refreshing.

Exotic nose of pineapple, mango and aniseed, plus a palate with a hint of honeyed fruit.

Exceptional quality. This wine is full of elegant buttery notes balanced with an aroma of fresh hazelnuts. The palate has generous citrus fruit notes and a lingering finish.

Bursting with berry fruits and a creamy note on the nose. Full-bodied and fresh.

Blended with Merlot, showing aromas of berry, tobacco, chocolate and cassis. Medium-bodied and juicy, with the Cabernet providing freshness and lift.

This full-bodied and bold Primitivo has an abundance of red berry fruit flavours, alongside notes of dark fruit jam. The palate is soft and well-rounded, with a hint of spice on the finish.

This Rhône-inspired blend offers a brilliant mix of plum and blackberry fruit with sweet spice and floral tones on the nose. Smooth and fruit-driven.

Black cherry and plum fruit is lifted by savoury-spice notes of cedar. The palate offers a delicious blend of freshness and depth.

Delightful, vibrant nose of strawberries, raspberries and spice, leading to a typically elegant palate: medium bodied and full of juicy red fruit.

Deep red colour with violet hues. Aromas of ripe red fruit, cassis and black pepper, with a touch of spice on the palate. Elegant and smooth.

Complex aromas of ripe black berries, plus warm vanilla notes and a touch of subtle spice. Excellent, rounded structure with aromatic complexity.

Intense, elegant nose with notes of mint, spices and liquorice, leading into ripe flavours of black fruits. Generously structured on the palate with a seam of earthy minerality.

Aromas of plum and mulberry offset by milk chocolate, cinnamon and pepper. The rich, voluptuous texture on the palate is lifted by spice and a fresh fruit character.

Antinori’s famous Chianti Classico. Intense red fruit aromas are offset by delicate notes of vanilla and chocolate. Pleasantly lingering with a fresh, vibrant feel in the mouth.

Bright and intense, with aromas of preserved cherries and dried plums together with hints of fruits of the forest and cinnamon.

Complex nose with notes of rose, strawberry and forest fruits. Delicately floral, perfumed on the palate, this is Barolo at its best.

Immensely fruity nose, with spicy notes, then great complexity on the palate: power, finesse and an incredibly long finish.

The ‘Super Tuscan’; the flagship wine of one of Italy’s most historic winemaking families (producing wine for over 600 years), Antinori Tignanello Toscana is one of the country’s most famous wines.

Chamomile, Peppermint, Earl Grey, Green Tea

(selection available – please ask)